SUET DUMPLINGS

3 cupfuls sifted flour, 3 teaspoonfuls baking powder, 1 cupful finely chopped suet, 1 teaspoonful salt, a little milk. (Enough for six persons.)

Rub the suet into the sifted flour and baking powder mixture and add salt. Wet the mixture with a little milk to make a stiff dough. Shape into dumplings and drop into stews or soups three-quarters of an hour before serving. They require steady boiling. Keep the lid on the pan and do not remove it until ready for serving.

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